This is a very common Portugeuse entrée. I learned the recipe whilst I was in Portugal working on the recipe book but it was too late to include it. If I do a second edition I'll add this recipe as it has become a favourite. It is usually made with chickpeas but I use mung dahl for easier digestion.
80g mung dhal
3 cloves garlic, peeled and finely chopped
100g onion, peeled and finely chopped
3 Tablespoons ghee
200g carrots, peeled and roughly chopped
1 teaspoon Himalayan rock salt
3 Tablespoons olive oil
Grind the mung dhal to a fine powder in a coffee grinder, spice mill or high power blender. Set aside.
Saute garlic and onion in ghee until slightly onion is translucent.
Add carrots, water, asefatida, mung dhal powder and salt and bring to boil. Simmer over a medium heat stirring occasionally for 30 minutes until carrot is tender.
Meanwhile steam the spinach until tender.
Add olive oil to soup and puree in a blender until velvety, this could take a couple of minutes.
Return to pot, add steamed spinach and serve.
V = Varoma temperature
|Grind mung dhal in dry TM bowl and set aside||30s||9|
|Chop peeled garlic cloves and peeled onion in TM bowl||5s||5|
|Scrape down, add ghee and saute onions and garlic||5m||V||S|
|Add roughly chopped and peeled carrots to TM bowl and grate||5s||6|
|Add 1L water, salt, mung dhal powder and cook soup||30m||V||1|
|Whilst soup is coming to boil wash and roughly chop spinach and place in Varoma to steam above the boiling soup.|
|Add olive oil and blend to a smooth consistency, starting at speed 3 and working slowly up to speed 7.||1m||7|
|Mix spinach through by hand right before serving.|
Ayurvedic recipes to heal your mind, body and soul after childbirth.